How to do a Mirror Glaze

The latest trend is the mirror glaze in the cake world. A well shiny and a mirror like glaze gives any cake an elegant look and a glossy effect.Its so simple and easy to make too. Its just pouring a simple gelatinized mixture over a frozen cake.

If you want a cake with a smooth surface Ithink the mirror gaze is the best. The cake needs to be frozen. So when the gelatin hits the frozen cake it sets in no time. gelatin is the most important ingredient in a mirror glaze. Glucose syrup helps the mixture from crystallizing. Condensed milk helps the mixture to flow. White chocolate used for colouring and you can use milk or dark chocolate for brown colour.

Therecipe is below the pictures……………………..


How to do a Mirror Glaze
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  • 5 g gelatine
  • 25 g water
  • 25 g water
  • 60 g sugar
  • 60 g glucose syrup
  • 70 g white chocolate
  • 50 g condensed milk
  • A frozen cake
  1. Leave a cake to freeze in a freezer.
  2. Sprinkle gelatin water 25 ml water and leave to absorb.
  3. Put in microwave for 30 seconds or until it melts.
  4. Add water glucose syrup and water to a pot or a microwaveable jug and bring to boil.
  5. Add Add white chocolate and condensed milk to it with the gelatin and mix well.
  6. leave it to come to 30 c and pour it over the frozen cake.
  7. leave set in fridge.
  8. Serve once thawed.


Simple Rainbow Bundt Cake

Kids birthdays and colourful cakes , something I used to do all the time when my kids were little. I use the do this rainbow cake in different ways and I thought I should share the recipe. You can do this in different styles of cake pans too. The cake look very elegant and kids will love it for sure.

I did  this recipe for years and years . Recently when I was looking for another recipe I found it hidden between two pages. I thought I should do it once for you all.

You can decorate this cake with butter cream . Cut the cake in to several layers and sandwich with butter cream too. It will give a higher  cake too. If you want to do a larger cake try multiply it to suit your needs.

Click on the link to get the recipe for …..How to do Cake flour

Click here to get information on how to line a baking tray 

The recipe is below the video and the pictures.







Rainbow Bundt Cake
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  • 80 g Cake Flour
  • 40 g Sugar
  • 1/2 Tsp baking powder
  • Pinch Salt
  • 1 Egg
  • 20 ml or 1 Tblsp Milk
  • Few drops of Vanilla
  • Clouring for the cake
  • 20 g Butter
  1. Add butter and sugar in to a mixing bowl and whisk well.
  2. Add the egg after and whisk well again.
  3. Add the flour and milk and mix well.
  4. Divide the batter to four parts and add colouring.
  5. Lay as directed in the video.
  6. Bake on 18-0c about 15-20 minutes.
  7. Cool on a wire rack.

Bakery Style Sponge Cake

Sponge cakes are always popular for birthday cakes. You will see so many recipes but will not see the secret ingredient they use. Always looks awesome. But when you try , you will not get the same. So I am trying to unveil the commercial way of doing a good sponge wich will be same look the taste and also the texture just as from the bakery or a cake store.

Cake emulsifiers are the secret in a sponge cake. You will be able to buy them online. I always buy my ingredients online. That’s the most convenient way for saving time. How ever once you mix the emulsifier to a sponge cake it comes the same way as you get in a shop. So easy to layer. You can do cupcakes too this way too.

When you do this recipe first preheat oven to 180 and reduce to 160c later before adding the cake. I have asked you to use a 6×6 inch pan as I find that is the best.

How to do  self raising flour



Bakery Style Sponge Cake
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  • 80 g self raising flour
  • 40 g melted butter
  • 3 Eggs
  • vanilla or any other flavour
  • 80 g sugar
  • 30 ml milk
  • 1/2 table spoon cake emulsifier
  1. Preheat oven to 180 c. Grease 8x8 inch cake pan.
  2. Add eggs , sugar and emulsifier in to the mixing bowl and mix until fluffy and add flour and milk.
  3. Whisk on high about 3 minutes.
  4. Take out and add the melted butter (20 c)
  5. Mix well.
  6. Bake on 160c about 30 minutes or until a skewer inserted comes out clean.
  7. Cool on a wire rack.

Banana Upside Down cake

To please a crowd is not that easy. We have to look at the budget and also the quality. This banana up side down cake  cake cost less and gives a nice flavour plus an elegant look. I did this cake to serve 10 people. So if you doing for few try doing half of the recipe.

I calculate the cost and its about 10 dollars to please 10 people. So you have to ask your self  whether I make one or buy out side. To buy something like this you have to pay at least 30 dollars. All my recopies are guaranteed try this for an occasion and let me know the results too.

If you would like more sweetness you can always add extra sugar in this recipe. If you want to more syrup to go through the cake add another 50 g butter to it.  When fruits are in season try doing something like this. bananas re so nice when you bake.


Cross cut of the cake.

This is how it will look on the serving plate

When you take a slice out it will look like this.

Recipe for the cake

Banana Upside Down cake

10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • For the caramel topping
  • 100 g butter
  • 160 g Sugar
  • Vanilla
  • 4-5 Bananas
  • For the Cake
  • 250 g Self Raising flour
  • 300 g Sugar
  • 125 g Buter
  • 4 Eggs
  • 125 g sour cream
  • vanilla.
  1. Preheat the oven to 180 c .
  2. Line a 23 inch cake pan with baking paper.
  3. Melt butter and add sugar and stir until it dissolves the sugar.
  4. Pour in to the prepared pan.
  5. Cut across the bananas in half and lay on the sauce and set aside.
  6. To do the batter mix sugar and butter and whisk until creamy.
  7. Add the eggs one by one and whisk again. add sour cream and flour and mix well.
  8. Pour the prepared batter on top of the Banana.
  9. Bake on 180 c about 40 minutes to 1 hour or until a skewer inserted comes out clean.
  10. Cool in the tray.
  11. Cut as you wish and serve with cream, custard or ice cream.

Do Nothing Cake (So Simple to make)

If you don’t like to worry about making cakes try this moist and delicate simple cake. Its so simple to make and the topping is really simple too. The taste is awesome and I am sure that you are not going to stop eating.

After making this cake on a Sunday I took several pieces to work on Monday.All my friends were asking how I made that. I promised to to give the recipe but to tell you the truth I am posting the recipe may be after 4 months. 🙂 Hope they will grab it. Shh………

This cake goes well with a cup of coffee but I really prefer to serve this as a dessert because of the moistness and the richness. The nuts and the condensed milk on top of this cake makes this such a rich but simple cake. The nutty flavours coming out from the pistachio gives a unique taste to this.

If you like you can always add any kind of a nut to this cake with out a problem. I like to serve this cake with hot custard or cold to make it melt in mouth after a meal.

The video…….. Recipe is below………..



Yields 8 serves

Do Nothing Cake (So Simple to make)

5 minPrep Time

40 minCook Time

45 minTotal Time

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  • For the cake.......
  • 1/2 tsp bicarbonate of soda
  • 150 g self raising flour
  • 1 cup crushed pineapple
  • 1 Egg
  • 100 g sugar
  • 1 Tsp Vanilla
  • For the Topping
  • 50 g Butter
  • 1/4 can condensed milk
  • 1 Tsp vanilla
  • 50 g shredded coconut
  • 1/2 cup nuts
  1. Method........
  2. Preheat the oven to 180 c .
  3. Break Eggs and whisk well.
  4. Add all the other ingredients and mix well.
  5. Bake on 180 c about 20-30 minutes.
  6. make the topping when the cake is nearly ready.
  7. Add condensed milk and butter in to a pot. Melt on a low heat.
  8. Add the shredded coconut and nuts.
  9. Mix well.
  10. Take cake out. While it is hot poke the cake and pour the hot mix on top.
  11. Leave to cool down.
  12. Serve with custard, or cream.

The Best Ever Simple banana Bread

I love to have a piece of cake when ever I have a coffee or tea. Banana bread is my favourite. Whenyou bake a banana bread or a cake the house smells like a bakery and even the next door neighbour will get the smell.

This cake is rich , soft and moist too. you canm leave the bread 3-4 days out in room temperature (I dont think you will keep that long 🙂  ) or about a week in fridge or you can freeze them for future use. I recommend you to  slice the cake and leave individual pieces in fridge for easy thawing.

This recipe is for a large banana cake. You can divide the ingredients by two to a smaller loaf.

Enjoy baking!

If like to find more banana bread or cake recipes click here or visit the baking section on the side of the page.


The ingredients you will neeed , 200g Butter in room temperature, 350 g Sugar, 4 Eggs, 2tsp vanilla, 400g plain flour, 2 Tsp Bicarbonate of soda, salt, 150 g Sour cream and 4 well riped banans.

Make sure to gather everything closer to you.

Add sugar and butter in to a mixing bowl and whisk well.

After add the eggs one by one and whisk well.

Add the bananas while whisking on a low speed.

Add the rest of the ingredients and whisk on a low speed first and then whisk on a high speed for one minute.

Add the prepared mix in to a loaf pan and bake on 180 c about 45 minutes to one hour or until a skewer inserted comes out clean.( The baking tray I used is 12 inch x 4 inch loaf pan) Leave the bread in the loaf pan for 5 minutes.  After take out from the tray and  leave on a wire rack to cool completely.

This is how it looks when taken out from the tray.

It is like a sponge. Once press it comes back to the shape.

This is how it looks when sliced.

A closer picture of the cake. Bon Apetit!

Lemon Butter Slice

I made this lemon butter slice for sharing at a BBQ . This was a hit. When Lemons are in season try this recipe for a change and to use all the lemons. 🙂 The texture of the slice was  very beautiful, soft and some times I felt like calling this a lemon mud cake slice. It had the texture very close to a mud cake.

The tangy flavour of the lemons made this slice to be a hit. You can serve this as a dessert too. I think hot custard with lemon juice in it will make this slice more decadent for a dessert.

Instead of lemons you can use limes or oranges too. I think the pineapple juice will be nice too.

When you  bake this make sure to bake the slice only 30 minutes. Donot bake more than that.


This is how it was when taken out from the oven

I did the icing on top
Leave the icing to set.
Cut in to pieces.
Sprinkle more icing if you wish.

Lemon Butter SLice
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  • Ingredients
  • 260 g Plain flour
  • 250 g Sugar
  • Salt
  • 85 ml Lemon Juice
  • 10 g Zest
  • 4 Eggs
  • 300 g Butter
  1. Method
  2. Add the butter and lemon zest in to a mixing bowl with the paddle attachment on and mix about one minute.
  3. Next add sugar and just mix until it combines all together.
  4. Add flour and mix well.
  5. Next add the lemon juice and mix again.
  6. Add the eggs last. Mix on the lowest speed until all mixes together but do not whisk.
  7. Preheat the oven to 180 c and bake 30 minutes.
  8. I used a 8x8 inch pan.

Chocolate & Almond Cake

This chocolate and almond cake is  very rich in flavour. This can be served as a dessert or with a cup of coffee or tea. Though I finish this with a ganache you can serve this with out too..

Adding whipped cream or just plain fresh cream will make this cake a nice dessert for an special occasion.




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Blueberry & Cream Cheese Bakery Buns

These bursting Blueberry buns are moist and scrumptious. The cream cheese gives a creamy flavour to the tart while blueberries gives full of goodness and colour. When you open them up the buns the purple colour juices gives a tempting and appealing look. You cant stop eating them at all.

Doing them the way I have done is super simple. You can use burger moulds or disposable foil cases or even muffin pans. If you are using muffin pans try cutting the dough in to smaller pieces. The other way is using a tart cases or one large one.

The other thing is you can leave them in fridge about three days. (I doubt it will stay that long) Can freeze them in individual bags for future use too.  If you want to serve these for a high tea or a brunch try cutting them in to smaller pieces .





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